a quick zucchini saute for any day

This recipe was sent in from miss leah b. via smittenkitchen.com

Quick Sauté of Zucchini with Toasted Almonds
Inspired by the Red Cat, NYC

2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline
Salt and freshly ground pepper
Few ounces pecorino Romano or paremsan, in thin slices — a peeler works great for this

Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.

Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.

Season with salt and pepper and serve immediately, with or without cheese on top.

Leah exclaims "this is an awesome recipe to use right now with the ABUNDANCE of zucchini...you can spice it up by adding matchstick slicked carrots and fresh corn (sautteed before the zucchini)..."

Personally, I am very much looking forward to making this after a manic Monday tomorrow!